INSTRUCTIONS
Preheat the oven to 350 degrees.
Mix together the shredded chicken, garlic powder, salt, pepper, cream cheese, 1 CUP SALSA VERDE, sour cream, and green chilis.
In a 9 x 13″ dish line up the zucchini’s with the inside facing up. Stuff each zucchini with about 2 Tablespoons of the creamy chicken mixture. Pour ¼ cup of salsa verde on top of the stuffed zucchinis. Sprinkle cheese on top.
Bake for 30 minutes.
INGREDIENTS
Rotisserie Chicken Shredded off the bone, mixture of dark and light meat
¼ teaspoon Garlic Powder
½ teaspoon Salt
¼ teaspoon pepper
4 oz cream cheese (½ package), softened
16 oz (1 jar) salsa verde
½ cup sour cream
4.5 oz can of green chilis
16 oz package shredded mexican cheese/cheddar cheese
6 zucchini, cut in half and seeded
Recipes By The Hungry Waitress
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